The fruit for this wine was sourced from our vineyards in the Murray Darling and Riverland regions. The climate is hot with high evaporation rates and generally low rainfall, making irrigation essential. The climate is also continental, resulting in long sunny days and noticeably cooler nights. Long sunshine hours ensure fruit ripens fully and low relative humidity results in little incidence of disease.
The fruit was crushed and then fermented on oak at temperatures of 18 – 22oC for 5 – 7 days. Fermenting at cooler temperatures allows the fruit flavours to be highlighted and enables retention of varietal characteristics. Post fermentation the majority of the wine is matured in stainless steel before being blended, stabilised and clarified.
